What could be more heart-warming and cheerful on a Monday than this sweet aromatic treat warm from the oven? My only dilemma was what to call it because although the star ingredients are up there in the title, there’s even MORE baking bliss with the transporting summer scent of toasted coconut!! Did I mention this is made with the goodness of wholemeal flour, yoghurt and extra virgin olive oil? There is so much LOVE packed into this loaf tin.
This recipe is quick and easy. Just combine your dry ingredients, combine your wet stuff and then fold in the STARS: vivid red raspberries, golden toasted coconut and crisp pecans. The sweet nuttiness of this ‘bread’ is overwhelming. And how wonderful that we can call it ‘bread’ and feel like it’s more virtuous or even justifiable as breakfast, when we’re all just in delicious denial that it is in fact ‘cake’ conveniently disguised in a rectangular tin instead of a round one.
You could make this with plain flour, however, as I’ve banged on about here, wholewheat flour is soooo much better for you and in many cases a slightly denser cake is an added pleasure.
2 cups wholewheat flour
1 tablespoon cinnamon
3/4 cup brown sugar
1 teaspoon baking soda
1 pinch salt
2 large eggs
2 tablespoons vanilla essence/extract
1/4 cup yoghurt
3 big bananas mashed
1/2 cup melted butter
1/2 cup extra virgin olive oil
1/2 cup toasted dessicated coconut (just fry in a dry pan on low heat for 1 minute shaking every now and then to get even coverage)
100g pecan nuts (I know they’re more expensive but they also go better with buttery brown sugar flavours than ANY OTHER NUT!)
150g raspberries (if they’re a little sour, macerate them by tossing them around in a bowl with a little powdered sugar that will dissolve easily. I find if you sweeten them by using liquid or lightly stewing them on heat then you lose their lovely shape and your bread will be lightly crimson coloured but won’t have that gorgeous look of being dotted with fruit.)
The Road to Banana Bread Bliss Begins Here:
1. Combine flour, cinnamon, sugar, baking soda, salt in a big bowl.
2. Beat eggs in a medium sized bowl. Add vanilla, yoghurt, mashed bananas, melted butter, olive oil.
3. Bring everybody together!! (This is why it’s best to use a big bowl to begin with so you save on washing up.)
4. Fold in berries, pecans and toasted coconut. DON’T MIX WELL or you’ll have a tough dry cake… I mean, bread. 😉
5. Pour into a lined or greased loaf tin and pop into a preheated 180-degree oven. I cooked mine for 30 minutes then covered it with tin foil so the top remains only lightly golden. It’s quite a dense batter so you’ll need to keep it in the oven for another 20 minutes or until a knife comes out without raw mixture on it.
Now HURRY and sneak a cheeky bit of butter on top while it’s still warm from the oven.